Hakko Hub 2025: Fermentation Fun

Join us on September 20th for HAKKO HUB, a special open house event celebrating the art of flavor and fermentation.

If you’re wild about fermentation, this is the event you’ve been waiting for! We’re opening our doors for a one-of-a-kind day dedicated to the art and flavor of fermentation.

Whether you’re a seasoned fermenter or a curious foodie, Hakko Hub is packed with hands-on experiences, savory bites, and inspiration to fuel your next culinary creation.

Factory Tour

Go behind the scenes in our Tamari factory tour and see how we make our premium products. Only a few U.S. facilities have large-scale soy sauce equipment. It takes a long time to transform soybeans into soy sauce, and we’d like to show you how it’s done.

Kojicon Workshops

Kojicon, an annual virtual conference hosted by the Yellow Farmhouse Education Center, is proud to join SAN-J at Hakko Hub 2025 for a special series of in-person sessions held at the SAN-J facility in Richmond, Virginia.

These 30-minute sessions will guide attendees through the foundational principles of koji, explore fermentation’s role in fostering community and connection, and feature an engaging panel discussion with fermentation expert Rich Shih and local culinary voices.

Together, we’ll highlight the deep cultural roots of koji while showcasing its continued relevance and creative potential in today’s food landscape.

The Science of Koji with Eric Dawson and Rich Shih [11:30]
What’s in the Jar with Rich Shih [12:30 and 2:30]
Koji and Community with Jen Rothman and Rich Shih [1:30]

DIY Experiences to Take Home

Get your hands and hearts into DIY activities, including making your own items that you can take home, like miso paste, Tamari bottling, miso ball decorating, and more!

DIY Miso Paste – Make your own paste using rice koji and bean koji that can be used for cooking at home. The bean koji is the same as SAN-J’s Tamari, and the rice koji is made by experts especially for this Hakko Hub event!
Tamari Bottling Experience – Partake in the experience of bottling (and taking home!) what we call Natural Drop Tamari, which is not available on the market. Natural Drop is unadjusted and is fresher than commercially available Tamari from the press. It is precious, and it is just for you!
DIY Tamari Ponzu – A vinegar-like liquid seasoning made by combining white citric Koji and Tamari Soy Sauce without using vinegar.
Furoshiki Wrapping – A traditional Japanese cloth that doubles as a way to wrap and carry items. Demonstrations will be given on how to wrap a 10oz bottle neatly using SAN-J’s special furoshiki.
Miso Ball Decorating – Create your own miso soup base in the form of miso balls! The miso balls you create can be dissolved in hot water at home for easy miso soup in an instant. Choose from delicious ingredients to roll in, like wakame seaweed, dried bonito flakes, and more.

Hakko Hub Sessions

Join us also for Hakko Hub Seminars, an engaging lecture series exploring the core pillars of Japanese seasoning culture. These talks offer a rare opportunity to hear directly from industry leaders shaping the future of Japanese cuisine.

What is Tamari? Learn about Japanese Soy Sauce! – This seminar explores the diversity of Japanese soy sauce, with a special focus on Tamari, known for its rich flavor and distinctive production method. We will introduce five major types highlighting their unique characteristics and differences. At the end of the session, participants will take part in a sensory evaluation, tasting all five varieties to experience the differences in aroma, taste, and color. Join us for a hands-on exploration of the depth and variety of Japanese soy sauce.
Moromi – A Soy Sauce Journey – As a chemist, Bob has had a life-long passion for creating. Bob left the corporate world to found Moromi and focus on developing handcrafted seasonings including soy sauce, miso, and fermented hot sauces based on traditional fermentation techniques using locally sourced agricultural products. Bob studied the art of shoyu making under the guidance of his mentors at Chiba Shoyu in Japan. Bob will talk about his journey discovering the world of fermentation that led to founding Moromi.
Miso Mastery: The Magic of Taste, Tradition & Fermentation – Join Marukome for an interactive and enlightening talk exploring the flavorful world of miso. Enjoy a guided tasting of regional varieties—from sweet and smooth to bold and savory—and discover miso’s surprising depth and diversity. Whether you’re a fermented food fan or new to Miso, this session will spark your palate and curiosity.
A Talk About Natto by Aya’s Culture Kitchen – Discover the fascinating world of natto with Aya’s Culture Kitchen in this flavorful and informative lecture. Learn about the history, health benefits, and cultural significance of this traditional fermented soybean dish. Gain a deeper appreciation for how natto is made and enjoyed in Japanese cuisine.

Eat & Drink

Taste your way through Hakko Hub with various vendors and offerings. Included in your ticket price, we’ll provide grilled corn, popcorn, and complimentary water for all attendees. Food trucks will be on site offering delicious meals and treats for purchase.

Quench Buggy – Bring your own water bottle for endless free refills at this top of the line watering hole. @quenchbuggy
Daily Coffee Company – Drinks are available for purchase. @dailycoffeecompanyrva
Jiji’s Frozen Custard will be there with a special collaboration offering, only available at Hakko Hub! @jijifrozencustard
Cocina Calle makes delicious pupusas, tacos, and tots! @cocinacalle
Hibachi Mobile grills up delicious Japanese creations. @hibachimobile2019
Kuya’s Kusina will be on site as the official pork barbeque extrodinaire! @kuyaskusinarva
Real Ginger will be cooking up authentic Thai food. @realginger_foodtruckrva

Shop the Vendor Market

Taste and shop your way through fermented delights in our vendor market. Each vendor has been hand selected by our team for this special event.

Koji House – Your home for all things koji. @thekojihouse
MOTHER Shrub – Award winning drinking vinegars for elixirs and cocktails. @mothershrub
Kaioken Labs – Supporting local farmers and businesses, combating food waste and creating sustainable, high quality products. @kaiokenlabs
Miracle Noodle – The next generation of pasta alternatives and ready-to-eat meals. @MiracleNoodle
Kotobukiya Koji Hayama – Delivering the comfort of life with koji and okara, which regulate the mind and intestines, to the tables of those in need. @kotobukiya_koji_hayama
Richmond Moon Market / Mushroom Mania – Richmond’s favorite weird, wild and wonderful craft market. @rvamoonmarket @mushroommaniarva
Otaku Express – Anime multiverse with items for sale. @OtakuRVA